Baked Chimichangas

Ingredients

• 4 ounce chiles green chopped canned
• 2 tablespoons chili powder 
• 12 10-inch flour tortillas ()
• 2 cloves garlic minced
• 0.5 cup green onions sliced
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon hot sauce 
• 12 cups iceberg lettuce shredded
• 4 ounces monterrey jack cheese shredded reduced-fat
• 0.8 cup commercial no-salt-added salsa 
• 0.8 cup nonfat cream alternative sour
• 0.5 teaspoon oregano dried whole
• 2 pounds fatty pork boneless lean
• 8 ounce no-salt-added tomato sauce canned
• 2 cups water 
• 2 tablespoons vinegar white

Equipment

• baking sheet
• sauce pan
• oven
• aluminum foil

Directions

1. Trim fat from pork; cut pork into 2-inch pieces.
2. Combine pork, water, and next 5 ingredients in a saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover; cook over medium-low heat 1 hour or until liquid evaporates.
3. Remove from heat; shred meat with 2 forks. Stir in tomato sauce, chiles, cheese, and green onions.
4. Wrap tortillas in aluminum foil; heat at 350 for 15 minutes. Working with 1 tortilla at a time, coat both sides of tortilla with cooking spray. Spoon about 1/3 cup meat mixture just below center of tortilla. Fold over left and right sides of tortilla to partially enclose filling. Fold remaining edges to form a rectangle, and secure with a wooden pick. Repeat procedure with remaining tortillas and meat mixture.
5. Place filled tortillas on an ungreased baking sheet.
6. Bake at 425 for 20 minutes or until crisp.
7. Remove wooden picks.
8. Place 1 cup lettuce on each of 12 plates; top with chimichangas.
9. Combine sour cream and hot sauce. Top each chimichanga with sour cream mixture and salsa.